Summer Berry Cobbler

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Summer Berry Cobbler

 

About 4 cups of blueberries, blackberries and raspberries (more or less depending on the size of your baking receptacle. I used a 9 1/2 inch Pyrex pie plate)

 

1/2 cup granulated sugar (the Aussie recipe called for caster sugar which is a finer than our granulated sugar, so I gave the sugar a good grinding in my mortar and pestle. I don’t think it is totally necessary though)

 

1/3 cup raw honey

2 tbsp corn flour

 

1 lemon, juiced

 

1/2 tsp vanilla extract

 

Buttermilk Pastry

 

1/2 cups all-purpose flour

 

1/2 tsp baking powder

 

1/8 tsp salt

 

1/4 cup raw (tubinado) sugar

 

1 stick of butter, coarsely chopped

 

1/2 cup buttermilk

 

Rinse your berries and let drain

 

Gently stir berries with granulated sugar, corn flour, lemon juice and vanilla

Pour into pie plate

 

In a food processor, or with a hand mixer, blend flour, baking powder, salt, two tablespoons of raw sugar and butter until it resembles fine breadcrumbs.

 

Add buttermilk and process until the dough is formed

 

Place dough on lightly floured surface and knead until smooth

 

Roll out dough until it’s about half a centimeter thick

 

Cut out rounds with a 3 inch biscuit cutter. I don’t have a biscuit cutter so I used a clean coconut milk can

 

Lay rounds over fruit overlapping the edges a bit

 

Sprinkle the rest of the raw sugar over the dough and bake in a 375-degree oven for 45 minutes

 

You want the berry juices to be bubbling and the dough to be golden.

 

Serve with cream.

Cheers!

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